Yield: 6

Adapted from: All Recipes

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Prep: 15 Cook: 30

• 12(12 inch) flour tortillas
• 8oz Monterey Jack cheese, shredded
• 1TBS olive oil
• ½-1white onion, chopped small
• 1bell pepper, chopped small
• 1(6 oz) can crab meat, drained
• 1lb cooked medium shrimp, shelled and deveined
• 1(20 oz) can green enchilada sauce
• 1(8 oz) container of sour cream
• 1bunch green onions, chopped

Prep:

Preheat oven to 350°F.

Sauté:

Heat a TBS of oil in a large skillet. Add onion and pepper and sauté until softened. Add shrimp and crab, and sauté for a few more minutes to heat through. Remove to bowl and cool.

Shrimp mixture:

When cooled enough to handle, add 3/4 of the cheese and mix to combine.

Heat the tortillas in the microwave or a dry pan to soften them.

Fill tortillas:

Lay tortillas on a flat surface. divide the shrimp mixture between the tortilla place equal amounts of mixture in the middle of each tortilla. Roll the tortillas to form enchiladas. Arrange side by side in a 9×13 inch baking pan.

Pour green enchilada sauce over all the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.

Bake:

Bake for 30 minutes in the preheated oven until cheese is browned. 

Top enchiladas with sour cream and green onions to serve.